Ingredients
250g fine dried egg noodles
1 tbsp wok oil
3 cloves of garlic, minced
150g sugar snap peas, sliced into ribbons
6 spring onions, thinly sliced
120g baby spinach
½ medium cucumber, cut into slim ribbons
5g Thai basil, thinly sliced
5g mint, thinly sliced
4 tbsps unsalted peanuts, toasted and roughly chopped
Chiu chow chilli oil to serve

Ingredients for the sauce
5 tbsps peanut butter
2 tbsps tahini
2 tbsps dark soy sauce
2 sps sesame oil
1½ tbsps honey
1½ tbsps rice wine vinegar
2 tbsps chiu chow chilli oil
4 tbsps boiling water

Method
Take the noodles and pour boiling water over them and soak them for around 4 minutes.

Meanwhile, mix the sauce ingredients together.

Check the noodles, they should be just cooked through and not too soft.

Into a wok put the wok oil and when hot add the garlic, sugar snaps, half of the spring onions and cook for just a couple of minutes.  Add the spinach and toss through.  Add the noodles and with some tongs toss through and add the sauce.  Toss through and heat through for a couple of minutes then put into serving bowls.  Top with the cucumber, basil, mint and peanuts.  If you like your noodles spicy, add a little extra chiu chow.

- Original recipe by Anna Jones, One Pot, Pan, Planet